My brother has a great recipe for salmon that’s cooked in foil packets—my scribbled recipe card actually says “Ivan’s Fish.” Here, I’ve adapted it for the slow cooker.
The low, slow heat of a slow cooker is actually perfect for shallow poaching. Rather than submerging the salmon in the poaching liquid, I rest it on a bed of Meyer lemons with parsley, shallots, and white wine so it cooks gently and absorbs all of the delicious flavors of the aromatics.
Skinny Scoop: Fish is best eaten when it is really fresh, so you should buy it from a fishmonger who knows his wares. If it arrived that morning, good—get it. If it’s from yesterday, don’t even bother. Another helpful hint is that if the fish smells “fishy,” it’s because it’s old.
— Gina Homolka
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Reprinted from Skinnytaste Fast and Slow. Copyright ©2016 by Gina Homolka. Photographs copyright ©2016 by Helene Dujardin. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.